A.Vogel Blog




  • bioSnacky® Mung bean seeds
  • 200g natural tofu diced
  • To taste Herbamare® Zesty
  • 2 tablespoons of olive oil
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 100g leeks, sliced
  • 5 mushrooms or shiitake mushrooms, sliced
  • 1 tablespoon cashew nut
  • 60 mL vegetable broth
  • Lemon juice
  • Ginger
  • Cane sugar


Let 2 tablespoons of BioSnacky® Mung bean seeds germinate for 4-5 days. Season tofu with Herbamare® Zesty aromatic sea salt and fry in the wok in olive oil at a strong heat. Keep warm.

Fry in the wok the yellow pepper, red pepper, onion, leeks and mushrooms at a high temperature together with cashew nut. Add 2 cups mung bean sprouts and add seasoning sauce and vegetable broth.

Season with a little lemon juice, ginger, a pinch of unrefined cane sugar and Herbamare® Zesty aromatic sea salt. Add the tofu. Toss briefly with the rest of the ingredients and serve on rice.



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